Portobello à l‘orange and French Fries
We have been experimenting a little with Portobello mushrooms, as they appear very often on vegan blogs. One of the outcomes of these experiments is this recipe, referring to a French meat-based dish called Duck à l‘orange. I found that this Portobello mushroom truly looks pretty much like roasted duck. Well, the flavor is not very similar, but I am not a fan of imitations of meat in vegan cooking anyway, so it’s all good. This is a really interesting recipe, and I am happy to present it to you today.
À l’orange refers to a classic French culinary preparation where dishes are flavored with oranges, often using both the juice and zest. This method is especially famous in dishes like the already mentioned Duck à l’orange, where a rich, tangy orange sauce is used to complement the savory flavor of the meat. The preparation typically involves reducing orange juice with sugar, vinegar, or wine, and sometimes stock, to create a glossy sauce that adds a sweet, citrusy element to the dish.
Enjoy!
Portobello à l’orange et Pommes Frites
Ingredients
- 3 medium potatos
- 2 portobello mushrooms
- 1 tbsp cornstarch
- 1/2 cup vegetable broth
- 200 ml fresh orange juice
- 1 tsp orange zest
- 1 tbsp vinegar
- 2 tbsp agave nectar
- 1 tbsp soy sauce
- pepper to taste
- 1 tsp vegan butter (optional)
- olive oil
- salt
Instructions
Prepare the French Fries
- Preheat the oven to 200.
- Peel and cut the potatos in thin sticks. In a bowl, toss them with a splash of olive oil.
- Line an oven tray with baking paper. Add two generous pinches of salt to the potatos, combine with your hand and transfer the potato sticks to the tray. See that you place them one by one next to each other without touching each other. Bake until golden brown.
Prepare the mushrooms
- In the meantime, coat the portobellos with the cornstarch.
- In a non-sticking pan, heat 3 tbsp of olive oil and roast the portobellos carefully on both sides. They should be nicely brown on top, but not too soft. Transfer them carefully to a plate.
- Mix 1/2 tbsp of the cornstarch (you might have leftover from the portobellos) with the broth and set ready.
Prepare the orange sauce
- Now, add the orange juice, zest, vinegar and agave to the pan. Bring to a boil, reduce the heat and let simmer until reduced for about 1/4.
- Add the soy sauce and the broth-starch-mixture, stir, let thicken. Season with pepper.
- (Optional) Add cold vegan butter to the sauce before serving.
Serve
- Carefully cut the portobellos in slices. Pour the sauce over them. Serve with the fries aside.